Warm your soul with this incredibly delicious and easy [halal beef stew] recipe! Featuring melt-in-your-mouth beef simmered in a rich, savory gravy, it’s pure comfort food perfection. This hearty dish is wonderfully satisfying and pairs beautifully with a side of fluffy white rice, making it an ideal meal for any day.
Ingredients
1.5 pounds halal beef stew meat, cut into 1-inch cubes
2 tablespoons olive oil
1 large yellow onion, chopped
3 cloves garlic, minced
2 tablespoons all-purpose flour
1 tablespoon tomato paste
4 cups halal beef broth
1 bay leaf
1 teaspoon dried thyme
Salt to taste
Freshly ground black pepper to taste
2 cups uncooked white rice
4 cups water (or according to rice package instructions)
Fresh parsley, chopped, for garnish
📝 Instructions
- Pat the beef cubes dry with paper towels and season generously with salt and freshly ground black pepper.
- Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the beef in batches until browned on all sides, about 2-3 minutes per side. Remove the browned beef and set aside.
- Reduce the heat to medium. Add the chopped onion to the pot and cook, stirring occasionally, until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
- Sprinkle the flour over the onions and garlic, stirring constantly for 1 minute to cook off the raw flour taste. Stir in the tomato paste and cook for an additional minute.
- Gradually pour in the halal beef broth, whisking constantly to prevent lumps, until the gravy is smooth. Add the seared beef back into the pot, along with the bay leaf and dried thyme.
- Bring the stew to a gentle simmer, then reduce the heat to low, cover the pot, and let it cook for at least 2 to 2.5 hours, or until the beef is incredibly tender and easily pierced with a fork. Stir occasionally to prevent sticking.
- While the stew is simmering, cook the white rice according to package directions. Typically, combine 2 cups of rice with 4 cups of water in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes until water is absorbed and rice is fluffy.
- Once the stew is cooked, remove the bay leaf. Taste and adjust seasoning with additional salt and pepper if needed.
- Serve the rich halal beef stew hot, alongside the fluffy white rice. Garnish with fresh chopped parsley for a touch of brightness. Enjoy!
Chef's Tips
- Slow Cooker Alternative: To make this stew in a slow cooker, follow steps 1-4 on the stovetop. Then, transfer the browned beef, onion mixture, broth, bay leaf, and thyme to your slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours, until the beef is fork-tender.
- Add Vegetables: For extra flavor and nutrition, feel free to add hearty vegetables like chopped carrots, potatoes, or celery during step 5. They will simmer beautifully alongside the beef.
